Millet and A Warm Breakfast Smoothie. Although it doesn’t feel it here in South Texas, fall is upon us as Thanksgiving quickly approaches. And, as the season has changed, so has my smoothie ingredients. I have been adding a few of the gluten-free grains to the morning smoothie for a bit more substance.
It is essentially a “warm-cinnamon-porridge” smoothie. You can use your favorite breakfast grain for it or why not try a new one? I am partial to the gluten-free grains: millet, buckwheat, amarynth and quinoa. Although not gluten-free, Oatmeal (steel cut) would be good here, too if you are so inclined.
Millet. Millet is known as the “queen of grains”. It has been a staple food for thousands of years, originating in China. This gluten-free grain is packed with vitamins & minerals and has a sweet, nutty flavor. While technically a “seed”, it is often called a grain because of it’s grain-like consistency. For those with allergies, it is the least offensive of all grains. It does NOT feed yeast (Candida) and acts as a pre-biotic to feed important microflora in your inner ecosystem.
- Alkaline effect on body. It is not acid-formig and easy to digest.
- High in protein – nearly 15%; very high amino acid profile and rich in silicon
- High in magnesium, rich in fiber, and B-complex vitamins such as niacin, thiamine
- Helps hydrate your colon
Soak your grains in water for 8-24 hrs prior to cooking. This helps enormously (same for nuts, beans, seeds) with breaking down the phytic acid found in them. Soaking removes this enzyme inhibitor and makes them very easy to digest without bloat/gas.
The flavor of Millet is greatly enhanced by lightly roasting it dry in a pan for a few minutes, until a nutty aroma is detected.
To cook Millet: Use three parts water to one part grain; bring to boil, reduce heat and simmer for about 20 min. Avoid the urge to stir when cooking…if left alone will be fluffy, if you stir, it will make it mushy.
I cook a batch that will last for a few days and store in a glass container in fridge.
1 1/2 cups warm almond milk
1/2 cup cooked millet, (or other breakfast grain), sauteed in cinnamon
2 tbsp chia seeds
1 tbsp cinnamon (i use more)
Stevia to taste
Option: 1 tbsp almond butter
Blend all in high-speed blender.
CHINESE MEDICINE on MILLET: Millet strengthens the kidneys and is beneficial to stomach and spleen/pancreas.
This looks wonderful, Nina !! Am going to try with Quinoa tomorrow!
We made this morning with steel cut oats—-it was wonderful! Thank you, Nina and Happy Thanksgiving!
Thank you! I will try it!
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